If Carbonara and Amatriciana had a baby, it would be this messy, delicious Pasta alla Zozzona. This recipe combines rich pancetta and sausage with a tomato sauce base and a cheesy mixture that brings it all together. The end result is a creamy, tomatoey sauce that is out of this world.
This is a pretty rich and hearty recipe, so it can stand on its own as a main dish. Serve a light appetizer or salad as a starter. Burrata Bruschetta or Eggplant Bruschetta would be a nice fresh start to a weeknight or weekend meal.
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What is Pasta alla Zozzona?
The Italian word "zozzona" means "a mess," which perfectly describes this dish. Unlike the balanced elegance of creamy Carbonara or the sharpness of Amatriciana, Pasta alla Zozzona combines rich, robust ingredients for an intense, satisfying sauce. It’s like a weird comfort food hybrid of both classic Roman pastas. And weird is okay!
This Roman specialty is less famous than its cousins, but for those who appreciate hearty flavors, it’s a hidden gem.
Check out some of my other pasta recipes: Short Rib Ragu and Beef Bolognese.
Ingredients
Rigatoni alla Zozzona relies on a handful of key ingredients, each playing an essential role in building flavor and texture. Try to get your hands on the best quality ingredients you can find, as that will make all the difference.
- Pancetta: Provides a smoky, salty base for the dish. If you can’t find pancetta, guanciale or thick-cut bacon can be used as substitutes.
- Sausage: Adds depth and richness. A lot of the flavor in the finished dish will from the sausage, so use high-quality Italian sausage. I like using mild fennel flavored sausage. A spicy or hot Italian sausage can also work if you want a little heat. If you can buy the ground sausage meat on its own, do that. You will have to remove the meat from casing if you can only find sausage links.
- Tomato Sauce: I use a jarred tomato passata or can of good quality San Marzano or Roma tomatoes. If using a can, I always recommend you get canned whole tomatoes which you can crush or blend yourself. Canners will always use the better quality tomatoes in their canned whole tomato cans. Lower quality or less than ideal tomatoes end up as crushed or diced. Or if you’re up for it, make my Homemade Tomato Marinara Sauce with fresh tomatoes and use it here. You can also use my roasted tomato sauce or roasted cherry tomato sauce as a base.
- Pecorino Cheese. This sharp, salty cheese adds umami and depth to the dish. Parmesan can be substituted. I have used both in the past. Use what you have on hand.
- Egg Yolks. These help create the luxurious, creamy consistency that coats the pasta without the need for heavy cream.
- Pasta. Traditionally, rigatoni pasta or another sturdy pasta shape is used to hold up against the robust sauce. Rigatoni works well in other hearty recipes like my Pasta alla Genovese (beef and onion ragu).
- Fresh Basil (optional) – Adds a final fresh, aromatic touch to balance the richness.
Refer to the recipe car at the bottom of the page for the full list of ingredients and quantities.
How to Make this Pasta alla Zozzona Recipe
This is not a difficult recipe to make. But as always, I do recommend that you read through all the steps so you know what to expect.
Step 1. Fry the Pancetta. Start by heating a large Dutch oven or heavy pot over medium heat. Add the diced pancetta and let it cook slowly, rendering its fat until it becomes golden and crispy. This step builds the first layer of flavor, so take your time as the fat renders. Rushing it could leave you with chewy bits instead of crispy perfection.
Step 2. Fry the Sausage. Once the pancetta is crisp, remove it from the pan using a slotted spoon, leaving the rendered pancetta fat behind. If you need more oil to cook the sausage, add a small amount of optional olive oil to the pan drippings. Add the crumbled sausage and cook on medium-high heat until golden brown (about 8-10 minutes), breaking it up with a wooden spoon as it cooks. This will add even more depth to the sauce.
Step 3. Add the Tomato Sauce and Simmer. Pour in the tomato sauce, stirring to combine it with the browned sausage and pancetta drippings. Add a sprig of basil. Let it simmer on medium-low heat for about 15-20 minutes to allow the flavors to meld together. If it thickens too much, add a splash of pasta water later to loosen it up. Taste the sauce and adjust the seasoning but keep in mind that the cheese and egg mixture is coming later which will add some more salt to the dish.
Step 4. Cook the Pasta and Add it to the Sauce. While the sauce simmers, bring a large pot of water to a boil. Cook your pasta in well-salted boiling water until al dente. Reserve some pasta water before draining. Transfer pasta directly to the sauce, tossing to coat.
Step 5. Make the Pecorino Mixture and Add it Off Heat. In a small bowl, whisk together the egg yolks and grated Pecorino Romano. Slowly add ¼ cup of slightly cooled pasta cooking water, stirring well. Remove the pot from heat and slowly stir in the cheese and egg mixture, letting the residual heat create a silky sauce. Also add the cooked pancetta. Be careful not to overheat, or you’ll end up with scrambled eggs instead of a creamy coating.
Step 6. Serve with Extra Cheese and Fresh Basil. Plate the pasta and finish with extra Pecorino Romano cheese and a few fresh basil leaves for contrast. Serve immediately and enjoy!
Expert Tips
- Control the heat when adding eggs. The biggest mistake people make is adding the egg yolk mixture while the pan is too hot, which results in a clumpy, scrambled texture instead of a smooth sauce. Always remove the pan from heat before stirring it in.
- Don’t skimp on the pasta water. A splash of reserved pasta water can help loosen the sauce and create a more velvety texture. I always make sure to save a cup of pasta water before draining.
- Use high-quality ingredients. Because this dish relies on just a few key ingredients, quality makes all the difference. Opt for real Pecorino Romano, good Italian sausage, and high quality tomato sauce for the best flavor. Maybe consider using your own homemade marinara sauce.
- Balance the salt. Between the pancetta, sausage, and Pecorino, this dish can get salty quickly. Taste as you go and adjust accordingly.
Recipe FAQs
While this dish is best enjoyed fresh, you can prepare the sauce ahead of time and refrigerate it for up to 3 days. Reheat gently and toss with freshly cooked pasta and the egg yolk mixture before serving.
The tomato-based sauce (without the egg mixture) freezes well for up to 3 months. However, the egg and cheese mixture does not freeze well and should always be made fresh.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
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Recipe Card
Pasta alla Zozzona
Ingredients
- ¾ cup Pancetta (cut into small pieces)
- 1 lb Italian sausage (removed from casing)
- 1 tablespoon Olive oil (optional, only if needed)
- 2 cups Tomato sauce or passata
- 1 Basil sprig
- 1 lb Rigatoni pasta
- 2 Egg yolks
- 1 cup Pecorino Romano (grated)
- Salt and black pepper to taste
- Basil and extra cheese for garnish
Instructions
- Fry the Pancetta. Start by heating a large Dutch oven or heavy pot over medium heat. Add ¾ cup Pancetta (cut into small pieces) and let it cook slowly, rendering its fat until it becomes golden and crispy. This step builds the first layer of flavor, so take your time. Rushing it could leave you with chewy bits instead of crispy perfection.
- Fry the Sausage. Once the pancetta is crisp, remove it from the pan using a slotted spoon, leaving the rendered pancetta fat behind. If you need more oil to cook the sausage, add a small amount of optional olive oil. Add 1 lb Italian sausage (removed from casing) and cook on medium-high heat until golden brown (about 8-10 minutes), breaking it up with a wooden spoon as it cooks. This will add even more depth to the sauce.
- Add the Tomato Sauce and Simmer. Pour in 2 cups Tomato sauce or passata, stirring to combine it with the browned sausage and pancetta drippings. Add 1 Basil sprig. Let it simmer on medium-low heat for about 15-20 minutes to allow the flavors to meld together. If it thickens too much, add a splash of pasta water later to loosen it up. Taste the sauce and adjust the seasoning but keep in mind that the cheese and egg mixture is coming later which will add some more salt to the dish.
- Cook the Pasta and Add it to the Sauce. While the sauce simmers, cook 1 lb Rigatoni pasta in well-salted boiling water per package directions. Reserve some pasta water before draining. Transfer pasta directly to the sauce, tossing to coat.
- Make the Pecorino Mixture and Add it Off Heat. In a small bowl, whisk together 2 Egg yolks and 1 cup Pecorino Romano (grated). Slowly add ¼ cup of slightly cooled pasta cooking water, stirring well. Remove the pot from heat and slowly stir in the cheese and egg mixture, letting the residual heat create a silky sauce. Also add the cooked pancetta. Be careful not to overheat, or you’ll end up with scrambled eggs instead of a creamy coating.
- Serve with Extra Cheese and Fresh Basil. Plate the pasta and finish with extra Pecorino Romano and a few fresh basil leaves for contrast and freshness.
Notes
- Pancetta: If you can’t find pancetta, guanciale or thick-cut bacon can be used as substitutes.
- Sausage: A lot of the flavor in the finished dish will from the sausage, so use high-quality Italian sausage. I like using mild fennel flavored sausage. A spicy Italian sausage can also work if you want a little heat. If you can buy the ground sausage meat on its own, do that. You will have to remove the meat from casing if you can only find sausage links.
- Tomato Sauce: I use a jarred tomato passata or can of good quality San Marzano or Roma tomatoes. If using a can, I always recommend you get canned whole tomatoes which you can crush or blend yourself.
- Pecorino Cheese. This sharp, salty cheese adds depth to the dish. Parmesan can be substituted. I have used both in the past. Use what you have on hand.
Kay says
Turned out great!
Luay Ghafari says
Thank you for letting me know! Glad you liked it!